(Family Features) Football season is back, and that means it’s time to stock up on all the tailgating essentials. Nailing the food lineup is key because few things can ruin a good game like getting “hangry” before kickoff. This year, kick your game up a notch with simple tailgating recipes that bring the perfect blend of flavor and heat. These easy recipes will get you enjoying the festivities in no time, whether you’re tailgating at the stadium or homegating on your couch.
No matter which team you and your friends are rooting for, there’s one thing that all football fans can agree on: wings are the MVPs of game day. Wings have been holding the line ever since 1964, when Frank’s RedHot was the key ingredient in the first-ever Buffalo wings.
After all these years, there’s a reason wings keep their defending champ status: they’re easy to make and a surefire way to deliver that classic Buffalo flavor. Just bake the wings for half an hour to get that crispy coating, toss with your two-ingredient buffalo sauce and you’re all set. Serve them up with blue cheese dressing and celery sticks and you’ll be on your way to the ultimate tailgate.
In order to make sure you’ve got the win locked in, have more than one play in your back pocket. Turn to another tried-and-true, one-pot classic: chili.
Don’t overthink it – all you need to do is brown some ground beef, add some onion then crushed tomatoes, beans, hot sauce and seasoning. All you need is 15 minutes to build flavor and you’re good to go. Even easier, let your slow cooker do the work. Finish it off with shredded cheese, scallions, sour cream and more hot sauce, and you’ll have the hearty chili you need to keep the tailgate going strong. Enjoy your chili on its own or spoon it on top of hot dogs, nachos and whatever else you have on your plate.
For more tailgate tips and great-tasting game day recipes, visit franksredhot.com/recipes.
Buffalo Chicken Wings
- 2 1/2 pounds chicken wing pieces
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 1/3 cup butter, melted
- blue cheese dressing
- celery sticks
- Heat oven to 450° F.
- In foil-lined pan, bake wings 30 minutes until crispy, turning once.
- In bowl, combine sauce and butter.
- Toss wings in sauce to coat completely.
- Serve with blue cheese dressing and celery sticks.
- 2 pounds ground beef
- 1 large onion, chopped
- 1 can (28 ounces) crushed tomatoes in puree
- 1 can (15-19 ounces) kidney beans, undrained
- 1/4 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 2 packages (1 1/4 ounces) chili seasoning mix
- shredded cheddar cheese (optional)
- scallions (optional)
- sour cream (optional)
- In large, nonstick pot, cook beef until browned.
- Add onion; cook 3 minutes. Drain.
- Stir in tomatoes, beans, sauce and seasoning mix. Heat to boiling. Stir often.
- Simmer, partially covered, 15 minutes, or until flavors are blended. Stir often.
- Garnish, as desired, with shredded cheddar cheese, scallions and sour cream.
Source: Frank’s RedHot
Hearty dishes for cold, dreary days
(Family Features) On crisp winter days when the wind blows cold, warming up from the inside-out with hearty comfort foods can feel like a worthy solution. From chili to cornbread to dumplings, flavorful and filling foods prepared without an overload of ingredients certainly can provide a feel-good boost on chilly evenings.
Chili, a classic wintertime favorite, can be taken to the next level with a few tasty additions. Make a spicy version by mixing in bacon, sweet potatoes and a chopped jalapeno pepper for a quick warm-up. A simple and somewhat sweet spin on a classic, comforting side, Honey-Pumpkin Cornbread pairs well with the slightly spicy chili. If you’re really looking to put the comfort in a comforting main course, this Skillet Chicken and Dumplings recipe takes less than an hour to create.
To make these heart-warming recipes stand out from a crowd, Circulon Symmetry Chocolate Cookware provides dishwasher-safe, premium nonstick cookware for easy cleanup and food release that slides right off.
Find more information and comforting family-favorite recipes at circulon.com.
Watch video to see how to make this delicious recipe!
Sweet Potato and Black Bean Chili
Prep time: 30 minutes
Cook time: 60 minutes
- Circulon Symmetry Chocolate 5.5-Quart Casserole
- 6 slices thick-cut smoked bacon, chopped
- 1 pound sweet potatoes, peeled and diced into 3/4-inch pieces
- 2 medium onions, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 5 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground chipotle pepper
- 2 cups chicken broth
- 1 can (14 1/2 ounces) no-salt-added fire-roasted diced tomatoes
- 1 can (15 ounces) no-salt-added black beans
- 1/2 cup quick-cooking barley
- 1/2 teaspoon salt
- Heat casserole over medium heat. Add bacon and cook until browned and crisp, about 7-8 minutes. Using slotted spoon, transfer bacon to paper towel-covered plate.
- Reduce bacon fat in casserole to 2 tablespoons and return to stove over medium-high heat. Add sweet potatoes, onions and jalapeno pepper; cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
- Add garlic and cook 1 minute. Stir in chili powder, cumin, oregano and ground chipotle; cook until fragrant, 15 seconds.
- Pour in broth, tomatoes, beans and barley; reduce heat to medium-low, cover and simmer until sweet potatoes are tender and barley is cooked through, about 20 minutes. Remove from heat and stir in bacon and salt; let stand 15 minutes before serving.
Prep time: 20 minutes
Cook time: 20 minutes
- Circulon Nonstick 9-Inch Square Baking Pan
- 1 1/2 cups all-purpose flour
- 1 1/4 cups yellow cornmeal
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup canned pumpkin puree
- 2 large eggs, at room temperature
- 5 tablespoons unsalted butter, melted
- 4 tablespoons honey
- 1/3 cup buttermilk
- 1 tablespoon grated orange zest
- Heat oven to 400° F. Lightly butter baking pan.
- In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
- In separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan.
- Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.
Skillet Chicken and Dumplings
Prep time: 30 minutes
Cook time: 40 minutes
- Circulon Symmetry Chocolate 3.5-Quart Saucepan
- 3 containers (32 ounces each) low-sodium chicken stock
- Circulon Symmetry Chocolate 12-Inch Essentials Pan
- 2 medium onions, diced
- 4 carrots, peeled and sliced into 1-inch rounds
- 1 head broccoli, chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2-3 cups chopped chicken
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon powdered garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup half-and-half
- 2 tablespoons cornstarch
- 1 1/2 cups whole-wheat or all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup half-and-half
- fresh grated Parmesan cheese
- fresh black pepper
- In saucepan, bring chicken stock to boil.
- In essentials pan, saute onions, carrots and broccoli with butter. Add olive oil as needed if pan looks dry. Cook until onions are translucent and carrots are beginning to soften.
- Add chopped chicken, bay leaves, oregano, basil, thyme, garlic, salt, pepper and hot chicken stock to skillet. Simmer 20-30 minutes until vegetables are softened. Adjust seasoning, as necessary.
- Whisk cornstarch into half-and-half until smooth. Whisk into soup and simmer 5 minutes, until slightly thickened.
- To make Dumplings: In medium bowl, mix flour, baking powder, salt and half-and-half. Swirl soup with wooden spoon and add heaping tablespoons into center of soup at strong simmer. Continue adding until all dumpling batter is used. Cover with lid and cook on high 2-3 minutes.
- Serve topped with grated Parmesan and fresh cracked pepper.
Cooking with canned foods combines convenience and nutrition
(Family Features) Simple, convenient and versatile, canned foods provide an array of options for families looking to increase nutrition during mealtimes. However, some home chefs may not be aware of the benefits canned foods bring to the table.
Consider these common consumer misnomers cleared up by the Canned Food Alliance:
Myth: Canned foods don’t count toward dietary goals.
Fact: Canned foods provide important nutrients that deliver on the USDA’s Dietary Guidelines, as all forms of fruits, vegetables, beans, meats and seafood – whether fresh, frozen, canned or dried – are recommended to help ensure a proper balance of nutrients. In fact, according to a survey conducted by the Canned Food Alliance, 95 percent of health professionals surveyed agree that all forms of food, including canned, can help consumers meet the USDA’s MyPlate fruit and vegetable recommendations.
Myth: Canned foods aren’t as nutritious as fresh or frozen foods.
Fact: Research published in the “Journal of the Science of Food and Agriculture” shows canned foods can be as nutritious, and in some cases more nutritious, than fresh and frozen counterparts.
Myth: Canned foods are filled with preservatives.
Fact: Because canned foods have already been cooked, preservatives aren’t necessary to prevent spoilage. The canning process itself preserves the food.
Myth: Canned foods are highly processed.
Fact: Once canned fruits and vegetables are picked and packed near peak ripeness, they’re cooked quickly at high temperatures to lock in nutrients, similar to the home-canning process.
Myth: Canned foods are high in sodium.
Fact: Salt and sodium aren’t required for preservation of canned foods, and low- and no-sodium canned food options are available. Additionally, draining and rinsing canned foods can further reduce sodium by up to 41 percent.
Find more canned food facts and recipes at mealtime.org.
Chipotle Pumpkin Black Bean Chili
Recipe courtesy of the Canned Food Alliance
Prep time: 20 minutes
Cook time: 60-70 minutes
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 rib celery, chopped
- 2 jalapenos, seeded and chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon ground pepper
- 2 tablespoons tomato paste
- 1 can (28 ounces) no-salt added canned diced tomatoes
- 1 cup canned pureed pumpkin
- 1 cup no-salt-added canned chicken broth
- 1 can no-salt-added canned black beans, drained and rinsed
- 1 can (12 1/2 ounces) no-salt-added chicken, drained
- 1 chipotle in adobo sauce, finely chopped
- 1 teaspoon brown sugar
- salt, to taste
- 2 green onions, finely chopped
- lime wedges, for serving
- In Dutch oven or large saucepan over medium heat, heat oil. Add onions, celery, jalapenos, garlic, cumin, oregano and pepper. Cook, stirring, 5-8 minutes, or until vegetables soften. Add tomato paste and cook 2 minutes.
- Add tomatoes, pumpkin puree, chicken broth, black beans, chicken, chipotles and brown sugar. Bring to boil. Reduce heat to low. Simmer, stirring occasionally, 1 hour, or until chili thickens. Add salt, to taste.
- Garnish with green onions and serve with lime wedges.
Tip: Add preferred canned beans, such as white kidney beans, pinto or Romano beans, in place of or in addition to black beans.
Nutritional information per serving: 240 calories; 6 g fat; 35 mg cholesterol; 210 mg sodium; 29 g carbohydrates; 8 g fiber; 8 g sugar; 18 g protein; 7,390 IU vitamin A; 35 mg vitamin C; 98 mg calcium; 3.2 mg iron.
Source: Canned Food Alliance